Spicy Sesame Noodles

Summer has hit with a vengeance. While June was mostly 70s, we are running the A/C all the time now. Here's what's for dinner tonight.

Spicy Sesame Noodles

Prep time--10 minutes
Cook time--10 minutes
Yield--4-6 servings

12 oz angel hair pasta
1/2 cup creamy peanut butter
1/2 cup water
2 TBS soy sauce
2 TBS seasoned rice vinegar
1 TBS vegetable oil (I use less)
2-3 cloves garlic, minced
2-3 tsp grated ginger
2 tsp sesame oil
pinch (or two or three) cayenne pepper
3 green onions
carrot (I use about one cup of baby carrots--they're going to get processed)
handful cilantro
1 large cucumber, halved, seeded, and sliced

Cook pasta (you know what to do). While water is heating and noodles are cooking, mix together in a large bowl the peanut butter through the cayenne.
Place green onion, carrots, and cilantro in food processor until carrots are finely diced.
When pasta is done/drained, add it to the peanut butter sauce, along with the veggies. Toss to coat. If you have them, you can also add toasted sesame seeds.

This can be served warm or cold. I like to make it earlier in the day before my house starts to get warm. No, it isn't low fat. But it is quick and cool.